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Herb-Crusted Leg of Lamb with Potatoes

Cooking Connection



Quick and easy


Prep Time:

30 minutes (plus 30 minutes to overnight curing time)

Cook Time:

2 - 2 1/2 hours


6 - 8 servings


4 to 5  pounds  semi-boneless leg of lamb, trimmed of fat

2  tablespoons  olive oil

1  cup  finely chopped onion

1  cup  finely chopped celery

1/2  cup  finely chopped carrot

3/4  cup  dry red wine

2  pounds  red potatoes, size "C"

2  tablespoons  olive oil

2  tablespoons  minced fresh rosemary leaves

2  tablespoons  minced fresh thyme leaves

3  cloves  garlic

1  teaspoon  kosher salt

1  teaspoon  coarse ground black pepper


Combine rub ingredients in a small bowl. Press onto top and sides of lamb. Set aside 30 minutes or cover and refrigerate overnight.

Heat oven to 325 degrees F

Chop onion, celery and carrot finely.

Heat oil in a large skillet over medium-high heat. Sear topside of lamb 3 minutes or until browned; turn and sear second side. Remove lamb to a rack in a large roasting or baking pan, herb-side up.

Add onion, celery and carrot to juices in skillet. Sauté 6 to 8 minutes or until tender. Stir in red wine; scrape and stir in any browned bits left in bottom of skillet.

Arrange potatoes around roast. Pour vegetable and wine mixture over lamb and potatoes. Roast in center of oven 25 to 35 minutes per pound (uncovered), about 2 to 2 1/2 hours. Remove from oven when center of lamb reaches 135 to 140 degrees for medium-rare doneness. Let stand 15 minutes before carving into thin slices. Serve au jus over lamb slices.
Nutritional Information
No Nutritional Information Available
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